Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
212 K 4.3/5 (23 reviews)
25 min.
Easy
100 ml
7 IngredientsLast modified on: December 19th 2010
For 100 ml, you will need:
- 1
½ shallot - 2
2 tablespoons Roquefort - 3
1 tablespoon oil - 4
1⁄3 cup liquid cream - 5
½ beef stock cube (optional) - 6
salt - 7
pepper
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 10 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 10 min.
Prepare ½ shallot and chop finely.
Cut 2 tablespoons Roquefort into small pieces.
If you are making the sauce without meat juices, cut ½ beef stock cube into small pieces.
Cut 2 tablespoons Roquefort into small pieces.
If you are making the sauce without meat juices, cut ½ beef stock cube into small pieces.
Stage 2 - 2 min.
Pour 1 tablespoon oil into the meat pan and put over medium heat.
Stage 3 - 2 min.
Add the chopped shallot, salt and pepper lightly and cook for 1 or 2 minutes stirring continuously.
Stage 4 - 3 min.
Add 1⁄3 cup liquid cream and the Roquefort. Stir continuously to melt and scrape the bottom of the pan well to deglaze.
Stage 5 - 5 min.
Continue stirring until the sauce thickens, then serve without delay.
Remarks
If you make are making this sauce without meat juices, add a stock cube at the same time as the cream and Roquefort.
For a "blue cheese" sauce, instead of Roquefort you can use any other blue (Fourme, Bleu de Gex, Stilton, etc.), that you can find.
For a "blue cheese" sauce, instead of Roquefort you can use any other blue (Fourme, Bleu de Gex, Stilton, etc.), that you can find.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 9 RDI=4 % | 5 RDI=1 % | 50 RDI=7 % | 490 RDI=30 % | 2,060 RDI: 30 % |
| Per 100 g | 7 RDI=3 % | 4 RDI=0 % | 40 RDI=5 % | 370 RDI=20 % | 1,560 RDI: 20 % |
How much will it cost?
- For 100 ml : 1.45 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Cockles and cabbage with smoky cream sauce, Crusty cockle tart, Lemon creams, Spring veal sauté , Cod loin with saffron, ... See them all 170
Oil
Like these other recipes: Chicken with spinach in a cream sauce , Bourguignon potatoes , Mont d'or in brioche, Split peas "à la française", Pan-fried potatoes, ... See them all 97
Shallot
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